Low D.E. starch conversion products

ABSTRACT

The present invention provides a process for preparing low D.E. starch hydrolysates and low D.E. conversion syrup products which are both liquid and solid. Starch is treated with bacterial alpha amylase to a D.E. less than 15. The hydrolytic action of the amylase is terminated by heat treatment and the resulting hydrolysate is further converted with bacterial alpha amylase to a D.E. between about 5 and about 20. From the resulting hydrolysate product is obtained a non-hazing syrup which is substantially completely water soluble.

This application is a divisional application of U.S. application Ser.No. 107,426, filed Jan. 18, 1971, now U.S. Pat. No. 3,853,706, which isa continuation-in-part of application Ser. No. 626,952, filed Mar. 30,1967, which is now abandoned.

The present invention relates to a process for preparing low D.E. starchhydrolysates and low D.E. starch conversion syrups. The presentinvention also relates to the resulting products. D.E. is anabbreviation for dextrose equivalent, which is a common expression inthe art for describing the total reducing sugars content of a materialcalculated as dextrose and expressed as percent, dry basis.

Conventionally, low D.E. starch conversion syrups and syrup solids havebeen produced by the hydrolysis of starch with acids. The primaryemphasis in the preparation of commercial starch hydrolysate syrups hasbeen on attaining stability, clarity and non-crystallizingcharacteristics.

There is a large potential market for syrups and syrup solids with blandtaste, low sweetness and low hygroscopicity at a low D.E. level. Suchhydrolysates and syrup solids are useful as bases for the preparation offood items as well as for bodying agents and as additives havingnon-sweet, water-holding, non-hygroscopic characteristics. Otherapplications include use as a carrier for synthetic sweeteners, as aflavor enhancer, as an additive for coloring agents, as a spray dryingadjunct for coffee extracts or tea extracts, as a bulking, bodying, ordispersing agent in synthetic creams or coffee whiteners, as a moistureholding agent in breads, pastries, meats, and as a bodying and smoothingagent in puddings, soups, and frozen desserts.

Low D.E. syrups having a D.E. less than 28 to 30 are not practical toproduce from ordinary starches by the processes of the prior art.Previous attempts to produce low D.E. syrups from ordinary starchesfailed by way of extremely poor filtration rates, yield losses andsubstantial insolubility of syrup solids.

One object of the present invention is to provide a novel low D.E.starch hydrolysate product.

Another object of the present invention is to provide a low D.E. syrupthat is clear and stable.

A further object of the present invention is to provide a bland-tasting,low sweetness, non-hygroscopic low D.E. starch hydrolysate product.

Still another object of the present invention is to provide a syrupsolids product with improved characteristics with respect tohygroscopicity and water solubility.

Another object of the present invention is to provide syrups and syrupsolids for use in food products, the syrup products having a minimumeffect on flavors while simultaneously providing bulk and/or stabilityto the food product.

A related object of the invention is to provide new practical processesfor the manufacture of syrups and syrup solids in starch hydrolysateproducts of the character described.

A similar object of the invention is to provide new practical processesfor the manufacture of low D.E. starch hydrolysates that may beclarified and remain clear at high solids concentration.

Other objects of the present invention will be apparent hereinafter fromthe following description and from the recitals of the appended claims.

The present invention provides a process for preparing a novel low D.E.starch hydrolysate. This process comprises subjecting a mixture ofstarch and water having a solids content less than about 50% to thehydrolytic action of bacterial alpha amylase to obtain a starchhydrolysate having a D.E. between about 2 and about 15, subjecting thestarch hydrolysate to heat treatment to substantially inactivate theenzyme, i.e., to a temperature greater than about 95° C., cooling thestarch hydrolysate to a temperature less than about 95° C., andsubjecting the hydrolysate to further hydrolytic action of bacterialalpha amylase to obtain a starch hydrolysate having a D.E. between about5 and about 20. The resulting product is also characterized by havingthe sum of the percentages of saccharides therein, dry basis, having adegree of polymerization of 1 to 6 divided by the D.E. provide a ratioof at least about 2.0. This ratio is referred to hereinafter as thecharacteristic or descriptive ratio.

The present invention also provides a process for preparing a novel lowD.E. syrup by the concentration of a starch hydrolysate produced inaccordance with this invention to yield a syrup having a solids contentgreater than 50%. The hydrolysate may be refined by conventional means.

The present invention also provides a process for preparing syrup solidsby reducing the moisture content of either a starch hydrolysate or asyrup produced in accordance with this invention to a moisture contentof less than 15%.

It has been discovered that syrups and starch hydrolysate products maybe obtained from starch by a two step application of the hydrolyticenzyme to the starch to yield a starch hydrolysate having a D.E. betweenabout 5 and about 20, and having a descriptive ratio of at least about2.0.

One preferred method of practicing the present invention involves thesteps of:

1. slurrying corn starch in water to a solids concentration of betweenabout 10% and about 50%,

2. solubilizing the starch by gelatinization,

3. subjecting the mixture to treatment with bacterial alpha amylase tohydrolyze the starch to a D.E. between about 2 and about 15,

4. heating the starch hydrolysate to a temperature greater than about95° C., preferably between about 110° C. and 150° C., to terminate thehydrolytic action of the enzyme,

5. cooling the starch hydrolysate to a temperature less than 95° C.,

6. subjecting the hydrolysate to further treatment with bacterial alphaamylase to hydrolyze the starch to a D.E. between about 5 and about 20,and

7. recovering a starch hydrolysate product characterized by high watersolubility and a descriptive ratio of at least about 2.0.

The resulting hydrolysate may be concentrated and/or refined byconventional procedures to yield a stable corn syrup which issubstantially haze-free and highly soluble in water. The syrup may bespray dried to yield corn syrup solids with low hygroscopicity and highwater solubility.

Suitable starches include cereal starches such as corn, grain sorghumand wheat.

The initial step, i.e. solubilization of the starch, may beaccomplished, for example, by heating a starch-water slurry above thegelatinization temperature of the starch or by adding dry starch toheated water or by other similar means. The enzyme preparation may beadded to the starch before, during or after the starch is gelatinized.However, if the enzyme preparation is added prior to solubilization ofthe starch, it is preferred that the solubilization of the starch becarried out at a temperature less than 95° C., so as not to inactivatethe enzyme.

The preferred enzyme used for the conversion of starch to low D.E.syrups in accordance with the invention is the type commonly referred toin the art as bacterial alpha amylase. It is a starch liquefying, heatresistant hydrolytic alpha amylase. Suitable bacterial alpha amylasesmay be produced by certain strains of Bacillus subtilus, Bacillusmesentericus and the like by conventional fermentation methods. HT-1000,a proprietary bacterial alpha amylase preparation produced and marketedby Miles Chemical Laboratories, is an example of an enzyme preparationthat is suitable for use in the present invention. Other suitablebacterial alpha amylases include Rhozyme H-39, manufactured and sold byRohm and Haas, and CPR-8 manufactured and sold by the WallersteinDivision of Baxter Laboratories, Inc.

The pH of the conversion medium is preferably that which is suitable forthe optimum activity of the bacterial alpha amylase. Generally, this pHrange is between about 6.0 and about 8.0. The most suitable temperaturerange lies between that required for gelatinized starch, which is atleast about 60° C., and that at which the enzyme will lose a largeportion of its activity, which is about 95° C. It has been found thatthe preferred temperature range is between about 70° C. and about 95° C.

The quantity of bacterial alpha amylase preparation required forobtaining the desired starch hydrolysate will be dependent upon theactivity of the bacterial alpha amylase preparation, the conversiontemperature of the conversion medium, the D.E. after the initialhydrolysis, the pH of the medium, and the desired terminal D.E. Suitableconditions are easily selected. For example, a bacterial alpha amylasepreparation having an activity substantially equivalent to the HT-1000product of Miles Chemical Laboratories would be used in an amountbetween about 0.025% and about 0.1% by weight of the starch on the drybasis. The conversion conditions would include a temperature of about80° C. and a pH of about 7 for a period of time sufficient to attain thedesired D.E.

When the desired D.E. is reached in the first hydrolysis step,conversion action is stopped by raising the temperature to at least 110°C. The temperature preferably is raised to from about 110° C. to about180° C., and preferably from about 120° C. to about 150° C. Although theenzyme is inactivated during the heat treatment, some advantages arerealized. These include improved filtration rates, and decreased yieldlosses upon filtration.

After the second hydrolysis step, conversion action may be stopped byadjusting the pH to 4.5 or below, or by heating the conversion mixtureto a temperature above the inactivation temperature of the enzyme, or byoperating at conditions which result in an inactivation of the enzymewhen the desired terminal D.E. is attained.

It is desirable to operate at a relatively high dry substance level upto about 50% and preferably in the range from about 20% to about 40%,i.e. from about 10° to about 20° Baume. When operating at a high drysubstance level, the required tank volume for conversion is reduced asare evaporation costs. However, the process is suitably operable at drysubstance concentrations outside of this range.

The liquefying and saccharifying conditions may be varied within certainlimits dictated by the stability and activity characteristics of theenzyme and the gelatinization properties of the starch.

After termination of the second enzyme conversion, the resulting starchhydrolysate has a solids content less than 50%. It may be used inunaltered or refined form as a desirable product for the uses suggestedheretofore. In addition, the starch hydrolysate may be concentrated toyield a syrup having a solids content greater than 50%. Generally,industry prefers use of a syrup of higher solids content both because itis advantageous in shipping and in applications.

The refining of the hydrolysate is achieved by conventional refiningmethods. These include treatment with vegetable carbon, ion exchangeresins, filtration, centrifugation and the like.

The invention will now be described in further detail by means ofseveral exemplary demonstrations thereof. In each case, the DPdistribution is expressed as percent of total carbohydrate. All partsand percentages are by weight unless expressly stated to be otherwise.

EXAMPLE 1 Production of Low D.E. Products from Corn Starch

This example illustrates a preferred procedure for producing low D.E.products from corn starch by the process of this invention.

Unmodified corn starch was slurried in water to provide an aqueoussuspension containing 32% by weight of the starch. The pH was at7.5-8.0. To this mixture was added HT-1000 bacterial alpha amylase at aconcentration of 0.05% based on starch solids. This starch suspensionwas then transferred over a 30 minute period to an agitated tankcontaining sufficient water so that the final solids content of thestarch slurry was reduced to 28%. The temperature of the starch slurrywas controlled to fall in the range from 90° C. to 92° C. Liquefactionwas then continued for 60 minutes, at which time the hydrolysate waswithin the D.E. range of 2 to 5. The liquefied starch was then heated to150° C. and held at that temperature for 8 minutes. The heat treatmentdestroyed residual enzyme activity. It also resulted in improvedfiltration rates and decreased yield losses upon filtration.

Further saccharification to the final D.E. was accomplished by theaddition of more HT-1000 bacterial alpha amylase after cooling theliquefied starch hydrolysate to a suitable temperature for conversion.Thus, the liquefied starch was cooled to 80°-85° C. and HT-1000 enzymepreparation added in an amount of 0.02% by weight starch solids. Aftermore than 14 hours of conversion, the desired terminal D.E. of 20 wasobtained.

The final starch hydrolysate product was analyzed and the followinganalytical values were obtained.

                  TABLE 1                                                         ______________________________________                                                                                     Descriptive                      D.E. DP.sub.1                                                                             DP.sub.2                                                                             DP.sub.3                                                                           DP.sub.4                                                                           DP.sub.5                                                                           DP.sub.6                                                                           DP.sub.7+                                                                           Ratio                            ______________________________________                                        20.7 2.4    7.5    10.8 8.0  6.8  15.1 49.4  2.4                              ______________________________________                                    

It may be seen from the above that the product resulting from Example 1possesses a descriptive ratio of about 2.4.

EXAMPLE 2 Production of Low D.E. Products from Several Starches OtherThan Corn

This example illustrates the production of low D.E. products from manydifferent starches in accordance with the present invention.

To each of several different slurries of the starches listed in Table 2below, respectively, each containing 30% by weight starch, at pH 7.2, adosage of HT-1000 bacterial alpha amylase was added in an amount of0.025% on a starch solids basis. Each of the starch suspensions wasliquefied as described in Example 1 and then heated to 120° C. for 15minutes. After cooling to 60° C. and readjusting the pH to about 7.2, anadditional dosage of the HT-1000 enzyme preparation was added to each ofthe several portions of the respective liquefied starch hydrolysates tofurther saccharify the hydrolysates to D.E. values within the range from5 to 20. The conversions were carried out for approximately 48 hours at60° C. The dosages of the enzyme preparation employed forsaccharification and the D.E. values obtained were as follows.

                  TABLE 2                                                         ______________________________________                                                         HT-1000 Enzyme                                                                Preparation, Dosage                                                           for Saccharification                                                          (% starch solids)                                            ______________________________________                                                           0.001                                                                              0.002                                                 Starch              D.E. of Product                                           ______________________________________                                        Potato              12.3   17.4                                               White sweet potato   7.4   --                                                 Grain sorghum       13.0   17.4                                               Tapioca             13.3   17.1                                               Wheat               13.3   18.5                                               Rice                13.0   17.0                                               Sago                11.8   15.5                                               Arrowroot            9.5   --                                                 ______________________________________                                    

Following conversion, the resulting hydrolysates were each adjusted topH 4.0 and then refined for 30 minutes at 60° C. with activated carbonin an amount equivalent to 1% of the hydrolysate, dry substance basis.The hydrolysates were then filtered and evaporated to 65% solidsconcentration to yield low D.E. syrups. In addition, some portions ofthe syrups were evaporated to dryness to yield low D.E. syrup solids. InTable 3 below, analyses of these products, and of typical acidhydrolysates, are reported for comparative purposes.

                  TABLE 3                                                         ______________________________________                                        TYPICAL SACCHARIDE ANALYSES                                                   Hydrolysate                                                                   Composition,   D.E.                                                           % by weight    5        10       15    20                                     ______________________________________                                        A. Enzyme hydrolysis                                                          DP.sub.1       0.1      0.3      0.7   1.4                                    DP.sub.2       1.3      3.4      5.5   7.6                                    DP.sub.3       1.8      4.3      6.9   9.4                                    DP.sub.4       1.8      3.5      5.2   6.9                                    DP.sub.5       1.8      3.6      5.5   7.4                                    DP.sub.6       3.3      7.0      10.6  14.3                                   DP.sub.7 and higher                                                                          89.9     77.9     65.6  53.0                                   Total DP.sub.1→6                                                                      10.1     22.1     34.4  47.0                                   Descriptive ratio                                                                            2.0      2.2      2.3   2.4                                    B. Acid hydrolysis (prior art process)                                        DP.sub.1       --       2.3      3.7   5.5                                    DP.sub.2       --       2.8      4.4   5.9                                    DP.sub.3       --       2.9      4.4   5.8                                    DP.sub.4       --       3.0      4.5   5.8                                    DP.sub.5       --       3.0      4.3   5.5                                    DP.sub.6       --       2.2      3.3   4.3                                    DP.sub.7 and higher                                                                          --       83.8     75.4  67.2                                   Total DP.sub.1→6                                                                      --       16.2     24.6  32.8                                   Descriptive ratio                                                                            --       1.6      1.6   1.6                                    ______________________________________                                    

It is readily seen from Table 3 that hydrolysis of starch with a twostep enzyme application to a D.E. from 5 to 20 provides a descriptiveratio of at least 2.0, whereas acid hydrolysis fails entirely to producea hydrolysate having this ratio.

It was observed that the hydrolysates prepared by enzyme hydrolysis ofstarch exhibited extraordinary clarity and substantially complete lackof opaqueness whereas the acid hydrolysates were decidedly opaque andexhibited little clarity except above a D.E. value of at least 25.

Thus it has been shown that the hydrolysates and syrups of thisinvention are substantially more water soluble and exhibit improvedclarity and lack of opaqueness compared to acid conversion productscurrently available.

Haze development will vary considerably in prior art low D.E.hydrolysates depending on the temperature at which the hydrolysates areheld, the solids concentration, and the degree of hydrolysis asreflected by the D.E. values as well as other factors. In the extremecases, the hydrolysate can become completely opaque and set up solidsuch as in a paste. In less extreme cases, haze particles may be foundto agglomerate and settle toward the bottom of the liquor resemblingsludge. In less severe cases, haze particles appear to be too fine andtoo dispersed to agglomerate to a marked degree. They therefore remainin suspension, imparting a cloudy appearance. In each of these cases,the optical clarity of the liquors is adversely affected.

Haze formation may therefore be conveniently determined by measuring theamount of ligh passing through a sample of the hydrolysate as comparedto that passing through a blank of distilled water. This is used as atest for determining the clarity and stability of hydrolysates preparedin accordance with this example.

Hydrolysates made in accordance with the procedure of this example wereexamined spectrophotometrically by measuring the percent lighttransmittance at 600 mu through 4 centimeter cells, each containingportions of the hydrolysates respectively which had first been held 3days at 5° C. after being concentrated to 65% solids. The relativestability of low D.E. syrups prepared from starch by enzyme hydrolysisin accordance with the invention is indicated by the very high lighttransmittance values observed which are presented in the followingtable.

                  TABLE 4                                                         ______________________________________                                        % LIGHT TRANSMITTANCE                                                                                           Conventional                                                                  Acid                                                                          Hydrolyzed                                  D.E. Value                                                                             Corn Starch                                                                              Waxy Maize Starch                                                                           Corn Starch                                 ______________________________________                                        10       --         97            0                                           15       90         98            0                                           18       92         98            0                                           20       95         99            1                                           ______________________________________                                    

In contrast, hydrolysates prepared under identical conditions with acidto a D.E. of at least 20 or greater either failed to furnish clear,haze-free hydrolysates because they could not be filtered at anyappreciable rate of conversion, or after filtration was achieved theclarified hydrolysate soon exhibited haze formation, often becomingcompletely opaque and exhibiting 0% light transmittance within 3 days at5° C. For practical purposes, syrups with a clarity greater than 80%transmission are desirable for commercial use.

The non-waxy starch hydrolysates of the present invention may be furtherdescribed by the characterizations of the product by means of iodineabsorbancy. The iodine absorbancy value (I.A.V.) is defined as theabsorbancy at 500 mu expressed on a 5-cm cell basis and calculated to aconcentration of 1-mg of dry substance per ml.

The iodine absorbancy value found for a given starch hydrolysate isindicative of the structure and degree of polymerization of the materialin the starch hydrolysate. The higher the absorbancy value, the lowerthe water solubility of the starch hydrolysate, and the lower the watersolubility the greater the probability of haze formation in solution orsyrup made from the starch hydrolysate.

One procedure for determining the iodine absorbancy value for a starchhydrolysate is as follows. An iodine reagent is made up first, bypreparing an aqueous iodine stock solution containing 0.200 g ofresublimed iodine and 2.000 g of reagent grade potassium iodine per 100ml. Next, an aqueous stock solution is prepared of the sample at theconcentration shown below:

    ______________________________________                                        Stock Solution                                                                        g.d.s.   Volume, ml                                                   Sample  (For Regular     Sample Concentration                                 D.E.    Starch Based Products)                                                                         mg d.s./ml                                           ______________________________________                                         5      2        1000        0.04                                             10      2        200         0.20                                             15      6        100         1.20                                             19      12       100         2.40                                             ______________________________________                                    

The term "regular starch" is employed to distinguish from waxy starch,for which a different procedure is advisable.

The recommended concentration is dependent on the D.E. value of thesample. The sample is weighed to the nearest mg. Then, a 10-ml aliquotof the stock solution is transferred into a 500-ml volumetric flask, towhich about 450 ml of distilled water is added and mixed. Then 5 ml ofthe iodine reagent is added, and the contents of the flask are thendiluted to the 500 ml mark with distilled water. An iodine reagent blankis also prepared in an identical manner, as a control. The sample andblank are placed in a 25.0°+0.05° C. constant temperature water bath forabout 30 minutes. They are then removed and the absorbancy value of thesample is determined at once against the blank, at 500 mu in a Beckman-B spectrophotometer, using a 4-cm cell. To correct to a 5-cm cellbasis, the observed value is multiplied by 1.25.

EXAMPLE 3 Determination of Iodine Absorbancy Values

Low D.E. products were prepared from corn starch under the sameconditions as in Example 1, at several different D.E. values, asidentified in Table 5 below. Iodine absorbancy values (I.A.V.) were thendetermined for samples of each of the products, as follows:

                  TABLE 5                                                         ______________________________________                                        Product                                                                       D.E.       Iodine Absorbancy Value                                            ______________________________________                                         5.5       15.0                                                               12.3       2.5                                                                16.0       0.54                                                               19.0       0.11                                                               ______________________________________                                    

Observations have confirmed the direct relationship between the value ofthe iodine absorbancy value and the relative insolubility of theproducts in water, and, as well, the corrollary that the lower theiodine absorbancy value, the greater the stability of the low D.E.product, in solution or syrup, against haze formation.

The relationship of the iodine absorbancy value and the D.E. of anynon-waxy starch hydrolyzate may be expressed approximately by thefollowing equations, where "A" is the iodine absorbancy value and

a. Where the D.E. is from 5-10: log A=-0.0905 D.E.+1.683, and

b. Where the D.E. is from 10-20: log A=-0.1830 D.E.+2.606

These equations have been found to conform to observed actual values towithin about 20%. They are therefore just approximations, but they arevaluable tools for use in predicting product properties.

Measurement of the iodine absorbancy value of a given low D.E. productoffers a quick way to determine whether the product offers theadvantages of the present invention, without the need for undertakingtime-consuming haze stability tests. Thus, if the observed or actualvalue for "A" exceeds the value of "A" that can be calculated from theappropriate equation above by more than about 25%, then the productprobably will not offer advantages over prior art products. On the otherhand, if the actual value of "A" is less than the calculated figure,then the product can be expected to be highly satisfactory.

General

The hydrolysate product of the present invention may be concentrated toproduce syrups or syrup solids. The syrup solids are obtained byreducing the moisture content of the syrup to less than 15%, preferablyabout 4%. The syrup solids exhibit excellent water solubility and aresubstantially free of haze when placed in solution.

The descriptive ratio [DP₁→6 /D.E.] is a convenient method fordetermining the characteristics of the hydrolysate or syrup. If thedescriptive ratio is at least about 2, the product is highly watersoluble and usually exhibits almost no haze formation. If thedescriptive ratio is substantially below 2, e.g. 1.6 or less, forexample, the product exhibits haze formation and is less water solublethan products with a descriptive ratio of at least 2.

The hydrolysates of this invention, whether in the form of dilute orconcentrated syrups, or in the form of dry solids, are characterized byblandness of taste and low sweetness, and they are non-hygroscopic. Theyare fully and readily soluble in water. When used in food products, theyhave a minimal effect upon flavor, while providing bulk, stability, andlack of hygroscopicity.

These characteristics make the products of the invention particularlysuitable for applications such as, for example, carriers for syntheticsweeteners, flavors, coloring agents and essences; spray drying adjunctsfor coffee extracts and tea extracts; bulking, bodying, and dispersingagents in synthetic creams or coffee whiteners; ingredients promotingmoisture retention in bread, pastry, and meats; and as components of drysoup mixes, bakery mixes, frosting mixes, spice mixes and blends,beverage powders, condiments, gravy mixes, sauce mixes, and frozen dairyfoods. In addition, they are useful in the formulation of anti-cakingagents, tabletting compounds, whipped products, protective coatings,agglomeration aids, and low calorie or reduced in calorie foods andbeverages.

When the starch hydrolysate products of the invention are used assolutions, at a solids concentration of less than about 40% by weight,they are particularly attractive because of their bland flavor, lowhygroscopicity, low sweetness, and ready solubility. They impart densityand good mouthing characteristics without appreciably affectingviscosity or flavor. At solids concentrations above about 40%, thesolutions contribute significantly to the viscosity characteristics ofany system in which they are employed.

While the invention has been described in connection with specificembodiments thereof, it will be understood that it is capable of furthermodifications and this application is intended to cover any variations,uses, or adaptations of the invention, following, in general, theprinciples of the invention and including such departures from thepresent disclosure as come within known or customary practice in the artto which the invention pertains and as may be applied to the essentialfeatures hereinbefore set forth and as fall within the scope of theinvention and the limits of the appended claims.

What is claimed is:
 1. A non-waxy cereal starch hydrolyzate having adextrose equivalent value in the range from about 5 to about 20, andbeing characterized in that the observed value of A for a given productdoes not exceed by more than 25% the value of A that is calculated fromone of the following equations for a product having the dextroseequivalent value of the given product, wherein A is the iodineabsorbency value at 500 millimicrons expressed on a 5 centimeter cellbasis and calculated to a concentration of 1 milligram of dry substanceper milliliter:Equation 1:when the dextrose equivalent value is fromabout 5 to about 10: log A=-0.1830 dextrose equivalent value+2.606, andEquation 2:when the dextrose equivalent value is from about 10 to about20: log A=-0.0905 dextrose equivalent value+1.683.
 2. A non-waxy cerealstarch hydrolyzate in accordance with claim 1 wherein said non-waxycereal starch is corn starch.
 3. A non-waxy cereal starch hydrolyzatehaving a dextrose equivalent value in the range from about 5 to about20, a descriptive ratio of at least about 2.0, wherein said descriptiveratio is the quotient obtained by dividing the sum of the percentages ofsaccharides, dry basis, having a degree of polymerization of 1 to 6, bythe dextrose equivalent value, and being further characterized in thatthe observed value of A for a given product does not exceed by more than25% the value of A that is calculated from one of the followingequations for a product having the dextrose equivalent value of thegiven product, wherein A is the iodine absorbency value at 500millimicrons expressed on a 5 centimeter cell basis and calculated to aconcentration of 1 milligram of dry substance per milliliter:Equation1:when the dextrose equivalent value is from about 5 to about 10: logA=-0.1830 dextrose equivalent value+2.606, and Equation 2:when thedextrose equivalent value is from about 10 to about 20: log A=-0.0905dextrose equivalent value+1.683.
 4. A non-waxy cereal starch hydrolyzatehaving a dextrose equivalent value in the range from about 5 to about20, and a saccharide composition wherein the amount of DP₁ present is inthe range from about 0.1 to about 1.4% by weight and the amount of DP₂is in the range from about 1.3 to about 7.6% by weight and being furthercharacterized in that the observed value of A for a given product doesnot exceed by more than 25% the value of A that is calculated from oneof the following equations for a product having the dextrose equivalentvalue of the given product, wherein A is the iodine absorbency value at500 millimicrons expressed on a 5 centimeter cell basis and calculatedto a concentration of 1 milligram of dry substance permilliliter:Equation 1:when the dextrose equivalent value is from about 5to about 10: log A=-0.1830 dextrose equivalent value+2.606, and Equation2:when the dextrose equivalent value is from about 10 to about 20: logA=-0.0905 dextrose equivalent value+1.683.
 5. A non-waxy cereal starchhydrolyzate in accordance with claim 4 wherein said hydrolyzate has adescriptive ratio of at least about 2.0, said descriptive ratio beingthe quotient obtained by dividing the sum of the percentages ofsaccharides, dry basis, having a degree of polymerization of 1 to 6, bythe dextrose equivalent value.
 6. A non-waxy cereal starch hydrolyzatein accordance with claim 4 wherein said non-waxy cereal starch is cornstarch.